For years I've made THIS pancake/waffle recipe and everyone loves it. But when I came across this new one, which uses WHOLE grains (as in NOT flour, but the actual berries) I liked the idea of getting more varied grains into our diets. (Especially now that I have my Bosch blender to easily do the work.) These days the wheat crops are so “dumbed down”, or hybridized, meaning they're not very close to what the original grain of wheat looked like a thousand years ago. Whole wheat is becoming a big business, so of course they have to mess with it – I like to try to use other grains that are closer to what our ancestors ate. I also liked the idea of using 100% whole grains in this recipe. Whereas when I make my other recipe above, I usually add part organic unbleached white flour or Einkorn flour to give it a lighter texture and flavor.
I was unsure about this recipe, though…
I thought it would come out heavy and grainy – my palate is picky about this stuff. I used part organic brown rice, part oats, and part barley the first time. The next time I used oats and soft wheat berries, just because those were the grains I had on hand. Like Sue Gregg explains, you are not using flour in this recipe, you are using whole grains, the whole berry (wheat, spelt, kamut, barley, etc.), the hard uncooked rice, or the uncooked oats.
Mix it up, use different grains!
- You can buy soft whole wheat grains here
- Buy organic oats here
- Buy organic brown rice here
- Buy organic spelt grains here
- Buy organic kamut grains here
- Buy organic barley here
- What did I forget?
We all loved them
Believe it or not, the way you make this, it really does grind up small and you end up with a nice smooth batter. With the oil in the recipe, they came out crispy on the edges, and they had a really good flavor. Don't forget lots of healthy butter and real maple syrup on top. 🙂
They turned out light tasting and yummy – using 100% whole grains!
DID YOU KNOW NOT ALL WHOLE GRAINS ARE HEALTHY?
Another thing I love about this recipe, (like my other one), is that it is soaked overnight in an “acid medium” – in this recipe I used buttermilk – something acidic breaks down the phytic acid overnight to make this a very nutritious way to eat whole grains – read more about why “soaking” grains is important.
You could also use plain yogurt or some whey for the acidic component.
Click here for the recipe: Sue Gregg's Blender Batter Waffles/Pancakes A
A COUPLE NOTES:
- I thought it came out too thin, so I decreased the buttermilk by 1/4 c. and this was much better. (The next day if it's too thick to make a vortex in the blender, just add back in a little milk.)
- Here are the organic grains I have experimented with and they have all been good: barley (I happened to have it in my pantry from a soup I made a while back – normally I don't use this much), soft wheat, spelt, oats, & brown rice. If you use something different, comment below and let us know.